HungryForever

TUNA AND TOMATO SAUCE

This is another straight-from-the-pantry dish for days when there’s no time to cook. My mother relied on it very heavily when I was growing up, and everyone loved it. The lemon zest wakes up all the flavors and perfumes the dish, but you could use red pepper flakes instead if you don’t have a lemon.

Ingredients

3cups marinara sauce
2in cans albacore tuna packedoildrained, 6-ounce
1tablespoon drained capers
1teaspoon grated lemon zestfrom about ½ lemon
1tablespoon chopped fresh flat-leaf parsley
teaspoon ½saltplus more to taste
teaspoon ½freshly ground black pepperplus more to taste

Instructions

In a Large, heavy skillet, combine the marinara sauce, tuna, capers, and lemon zest. Simmer to blend the flavors, stirring and breaking the tuna into chunks, about 5 minutes. Stir in the parsley and ½ teaspoon each of salt and pepper. Season the sauce with more salt and pepper to taste.
To serve with pasta: Add drained freshly cooked pasta to the sauce, and toss to coat. Add enough reserved cooking liquid from the pasta to moisten.